Development of a sensor to detect the degradation of fresh products in their packaging
The deterioration of highly perishable food products such as fresh fish is generally due to microbial activity which leads to the production of volatile organic compounds (VOC). These compounds could be used as indicators of spoilage and thus for monitoring the quality of packaged food products.
Developing a low-cost sensor to detect volatile organic compounds that are indicators of spoilage in fresh produce in their packaging.
This project aims to reduce waste and food spoilage.
